Cranberry-Orange Curd Tart
A delightful tart combining the tartness of fresh cranberries and the zesty brightness of oranges, creating an irresistible dessert choice for any occasion.
Ingredients
Filling Ingredients
- 2 cups fresh cranberries Use fresh cranberries for the best flavor; frozen can work but may not provide the same bright taste.
- 1 cup granulated sugar Provides the right sweetness; can substitute with honey or maple syrup for a healthier alternative.
- 2 large oranges (zest and juice) Ensure only the orange part of the zest is used to avoid bitterness.
- 3 large eggs Ensure a rich, custardy texture.
- ½ cup unsalted butter (melted) Can substitute with dairy-free butter or coconut oil.
Crust
- 1 pre-made pie crust pre-made pie crust Crispy and buttery, ready to hold all the deliciousness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Fit the pie crust into a tart pan and bake for about 10-12 minutes until golden.
- In a saucepan over medium heat, combine cranberries and sugar, cooking until the cranberries burst, about 5 minutes.
- Remove from heat; whisk together eggs, orange juice, zest, and melted butter until smooth.
- Fold the cranberry mixture into the egg mixture.
Baking
- Pour the mixture into the baked crust and bake for an additional 25-30 minutes until the center is set.
- Allow to cool completely before slicing and serve chilled or at room temperature.
Notes
Consider garnishing with additional orange zest or candied cranberries. Can be made in mini versions using small tart pans. Store in the refrigerator for up to 3 days.